Ingredients:
Peppercorns: 10
Cloves: 8
Mint leaves: 8 sprigs
Cardamoms: 5
Onions: 4
Chicken: 1 kg
Long grained rice: 1 1/2 cups
Yoghurt: 2 cups
Ghee: 1 cup
Coriander leaves: 1 cup
Milk: 1 cup
Almonds: 1/2 cup
Ginger-garlic paste: 3 tb
Chilly powder: 2 ts
Garam masala powder: 1 ts
Mixed cumin seeds and shahjeera: 1 ts
Turmeric powder: 1 ts
Saffron: 1/2 ts
Salt: To taste

The Steps:
Pre - Preparation :
1) Slice the onions, skin the chicken and cut it into serving pieces.
2) Wash and soak the rice in water for 1/2 an hr.Chop the coriander
and blanche and halve the almonds.

Preparation :
1)  Mix ginger-garlic paste, salt and yoghurt.
2)  Apply to chicken pieces and leave for an hr to marinate.
3)  Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves,
cardamoms, peppercorn and almonds.
4)  Add chicken, turmeric, chilly powder, garam masala powder, and
1/2 cup water.
5)  Cook till chicken is tender.
6)  Add coriander and mint leaves. Reserve.
7)  Heat 1/4 cup ghee in a pressure cooker and add rice.
8)  Fry till golden brown.
9)  Add 3 cups water and pressure-cook till the rice is done but not
soft.
10) Heat remaining 1/4 cup ghee and fry onion slices till brown and
crisp.
11) Drain and reserve.
12) In a large pan, put a layer of rice and top with a few fried
onion slices and saffron strands.
13) Add a layer of chicken.
14) Repeat till all rice and chicken pieces are over.
15) Cover tightly and finish cooking in an oven or by placing the pan
on a hot griddle till each grain of rice is fluffy and the biryani
is aromatic.
16) Serve hot.

Calories: 717 per serving

Suggested Accompaniments:
Raita.